WO2014119629A1 - 組成物、飲食品、内臓脂肪低減剤及び血糖値低減剤 - Google Patents

組成物、飲食品、内臓脂肪低減剤及び血糖値低減剤 Download PDF

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WO2014119629A1
WO2014119629A1 PCT/JP2014/052004 JP2014052004W WO2014119629A1 WO 2014119629 A1 WO2014119629 A1 WO 2014119629A1 JP 2014052004 W JP2014052004 W JP 2014052004W WO 2014119629 A1 WO2014119629 A1 WO 2014119629A1
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Prior art keywords
ginseng
composition
component
visceral fat
reducing agent
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PCT/JP2014/052004
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English (en)
French (fr)
Japanese (ja)
Inventor
鈴木　則行
桂子 生駒
徹朗 志波
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ライオン株式会社
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Priority to JP2014559723A priority Critical patent/JP6434312B2/ja
Priority to CN201480003366.2A priority patent/CN104853760A/zh
Priority to KR1020157014272A priority patent/KR20150110471A/ko
Publication of WO2014119629A1 publication Critical patent/WO2014119629A1/ja

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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
    • A61K36/258—Panax (ginseng)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K38/00—Medicinal preparations containing peptides
    • A61K38/16—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • A61K38/17—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
    • A61K38/40—Transferrins, e.g. lactoferrins, ovotransferrins
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
    • A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients

Definitions

  • the present invention relates to a composition, a food and drink, a visceral fat reducing agent, and a blood sugar level reducing agent.
  • Rhizome such as Ginseng, Ginseng, and Tochiba Ginseng belonging to the genus Tochibanin ginseng (which may be simply referred to as “Urgiaceae ginseng”) is rich in active ingredients such as saponin, It is widely used for the purpose of preventing diet and lifestyle-related diseases.
  • the powder and extract of the ginseng ginseng have a peculiar bitter taste, which hinders ingestion.
  • the processing technique which reduces the bitterness by fermentation is proposed (for example, refer patent document 1).
  • a cost increase there is not a technique that can be applied to chewable types that chew and eat tablets or granules.
  • milk-derived proteins such as lactoferrin and casein are ingested as powders or simply tableted tablets, there is a problem that they are attached to the mouth and have a poor feeling of use.
  • the present invention makes it a subject to solve the conventional problems and to achieve the following objects. That is, the present invention provides a composition containing ginseng ginseng and milk-derived protein with reduced bitterness and stickiness in the mouth, and a food and drink, a visceral fat reducing agent and a blood sugar level reducing agent containing the composition. For the purpose.
  • the present invention is based on the above findings by the present inventors, and means for solving the above problems are as follows. That is, it is a composition containing (A) Araceae ginseng and (B) milk-derived protein.
  • the composition containing the ginseng ginseng and milk origin protein which can solve various problems in the past, and the bitterness and the stickiness in the mouth were reduced, the food and drink containing the composition, and the visceral fat reducing agent And a blood sugar level-reducing agent can be provided.
  • composition The composition of the present invention comprises ginseng ginseng (hereinafter sometimes referred to as “component (A)”) and milk-derived protein (hereinafter sometimes referred to as “component (B)”). Further, it contains other components as required.
  • component (A) ginseng ginseng
  • component (B) milk-derived protein
  • the ginseng ginseng as the component (A) is a rhizome of a plant belonging to the genus Tochibaninjin.
  • the component (A) may be an extract of Araceae ginseng, a fermented product of Araceae ginseng, or an acid-treated product (hydrolyzate) of Aragonaceae ginseng.
  • Tochibanin ginseng examples include, for example, ginseng ( Panax notoginseng , aka: ginseng), ginseng (Ginseng, Panax ginseng , aka: ginseng, ginseng), Tochiban ginseng, Panax japonicus , also known as Ginseng bamboo ginseng), American carrot ( Panax quinquefolius ) and the like. These may be used alone or in combination of two or more. Of these, the ginseng is preferred.
  • a fine ground powder, a coarse ground powder, a microcapsule, a coacervate, a liposome, an emulsion, etc. are mentioned.
  • the method for producing the finely pulverized powder and the coarsely pulverized powder include freeze-drying, spray-drying, and shelf-drying.
  • the component (A) can improve the feeling of use accompanying the intra-mouth adhesion of the component (B) as described below.
  • the acid-treated product of the ginseng ginseng was made to act on the ginseng ginseng with a strong acid aqueous solution of a predetermined concentration, hydrolyzed saponins in the ginseng ginseng, and produced sapogenins that were better absorbed in the body than saponins. Is.
  • the hydrolysis treatment is performed by reacting the ginseng ginseng with an acid aqueous solution.
  • a method comprising a step, a neutralization step of neutralizing the obtained hydrolyzed solution, a filtration step of filtering the neutralized solution, and a drying step of drying the filtered residue is preferable.
  • the production method described in International Publication No. 2010/029915 can be employed.
  • milk-derived protein examples include lactoferrin, casein, and whey protein. These may be used alone or in combination of two or more. Among these, lactoferrin is preferable.
  • the form of the component (B) is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include finely pulverized powder, coarsely pulverized powder, microcapsule, coacervate, liposome, and emulsion. Examples of the method for producing the finely pulverized powder and the coarsely pulverized powder include freeze drying, spray drying drying, shelf drying, and the like.
  • the lactoferrin is an iron-binding glycoprotein contained in milk.
  • the lactoferrin is known to have an intestinal environment improving effect when taken together with Lactobacillus brevis, and a fat reduction promoting effect when taken together with a blood circulation promoter (for example, International Publication No. 2010/005047). (See pamphlet, Japanese Patent Application Laid-Open No. 2008-069121). Further, it is known that lactoferrin alone has an effect of inhibiting acyl-CoA synthesis and suppressing the expression of SREBP1, which is a protein related to fat synthesis (see Japanese Patent Application Laid-Open Nos. 2011-001333 and 2011-001334). ).
  • the method for obtaining the lactoferrin is not particularly limited, and an appropriately purified product or a commercially available product may be used.
  • an appropriately purified product or a commercially available product may be used.
  • colostrum, transitional milk, normal milk, terminal milk, etc. of mammals eg, humans, cows, sheep, goats, horses, etc.
  • skim milk, whey, etc. which are processed products of these milks are used. be able to.
  • the thing derived from a cow is preferable.
  • casein is a kind of phosphoprotein contained in milk. Casein accounts for about 80% of the milk protein contained in milk. The casein is widely used as a food additive, a nutritional supplement and the like.
  • the method for obtaining the casein is not particularly limited, and an appropriately purified product or a commercially available product may be used.
  • an appropriately purified product or a commercially available product may be used.
  • colostrum, transitional milk, normal milk, end milk, etc. of mammals (eg, humans, cows, sheep, goats, horses, etc.) or skim milk that is a processed product of these milks is used. it can.
  • the thing derived from a cow is preferable.
  • the component (B), particularly lactoferrin or casein is ingested as a powder or just a tablet, it is attached to the mouth and is uncomfortable.
  • Mass ratio (B) / (A)> There is no restriction
  • the mass ratio (B) / (A) is preferably 0.01 or more, more preferably 0.05 or more, and still more preferably 0.1 or more.
  • the mass ratio (B) / (A) is preferably 99 or less, more preferably 20 or less, and even more preferably 9 or less.
  • the other components are not particularly limited and can be appropriately selected from known ones as long as the effects of the present invention are not impaired.
  • excipients lubricants, binders, fluidizing agents.
  • Sweeteners disintegrants, stabilizers, colorants, fragrances, coating agents and the like.
  • excipient is not particularly limited and may be appropriately selected depending on the intended purpose.
  • D-mannitol sucrose (including purified sucrose), sodium bicarbonate, corn starch, potato starch, wheat starch, rice Examples include starch, partially pregelatinized starch, crystalline cellulose, light anhydrous silicic acid, anhydrous calcium hydrogen phosphate, precipitated calcium carbonate, calcium silicate and the like.
  • the lubricant is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include magnesium stearate, calcium stearate, and sodium stearyl fumarate.
  • the binder is not particularly limited and may be appropriately selected depending on the intended purpose.
  • povidone, dextrin, hydroxypropylcellulose, hydroxypropylmethylcellulose, methylcellulose, polyvinyl alcohol, sodium carboxymethylcellulose, pregelatinized starch, alginic acid examples include sodium, pullulan and gum arabic powder.
  • the fluidizing agent is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include hydrous silicon dioxide, light anhydrous silicic acid, and talc.
  • the sweetener is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include aspartame, sodium saccharin, dipotassium glycyrrhizin, stevia, thaumatin, sucrose, mannitol, acesulfame potassium, and sucralose.
  • -Disintegrant- There is no restriction
  • -Stabilizer- There is no restriction
  • coloring agent there is no restriction
  • -Coating agent- There is no restriction
  • composition There is no restriction
  • the said (A) component and the said (B) component are mixed and a high speed mixer (for example, FS) is used.
  • FS high speed mixer
  • -10 manufactured by Earth Technica Co., Ltd.
  • a method of producing granules a method of mixing the component (A) and the component (B), and producing tablets by tableting, etc. .
  • the food / beverage products of this invention contain the composition of this invention mentioned above, and also contain another component as needed.
  • the food and drink are those which are less likely to harm human health and are taken by oral or gastrointestinal administration in normal social life. It is not limited to the category of goods, etc., and means, for example, a wide range of foods that are taken orally, such as general foods, health foods, health functional foods, quasi drugs, and pharmaceuticals.
  • drinks such as a soft drink, a carbonated drink, a nutrition drink, a fruit drink, a lactic acid drink; Ice cream, ice sherbet, Frozen desserts such as shaved ice; noodles such as buckwheat, udon, harusame, dumpling skin, shumai skin, Chinese noodles, instant noodles; rice cakes, candy, gum, chocolate, tablet confectionery, snacks, biscuits, jelly, jam, cream, baked Confectionery such as confectionery, bread; crab, salmon, clams, tuna, sardines, shrimp, skipjack, mackerel, whale, oyster, saury, squid, red scallop, scallop, abalone, sea urchin, crabs, tocobushi, etc .; Processed fishery and livestock products such as sausages; Dairy products such as processed milk and fermented milk
  • auxiliary raw material or additive which are normally used in manufacturing food-drinks are mentioned.
  • the auxiliary raw material or additive is not particularly limited and may be appropriately selected depending on the intended purpose.
  • limiting in particular as content of the said other component According to the objective, it can select suitably.
  • the visceral fat reducing agent of the present invention contains the above-described composition of the present invention, and further contains other components as necessary.
  • the blood sugar level reducing agent of the present invention comprises the above-described composition of the present invention, and further comprises other components as necessary. There is no restriction
  • the processed ginseng acid which is an example of the component (A) contains panaxatriol and panaxadiol as active ingredients, and panaxatriol and panaxadiol each have an action to improve sugar metabolism.
  • lactoferrin which is an example of the component (B) is known to have an acyl-CoA synthesis inhibitory action and an action of suppressing the expression of SREBP1 that is a protein related to fat synthesis (Japanese Patent Laid-Open No. 2011-2011). No. 001333 and JP 2011-001334 A).
  • the present inventors have a synergistic effect excellent in both effects of reducing visceral fat and suppressing an increase in blood glucose level in a type 2 diabetes / obesity model animal ingested in combination of the component (A) and the component (B). I found out. That is, regarding the visceral fat reduction effect, when combining the component (A) and the component (B) compared to the sum of the effects when the component (A) or the component (B) is ingested alone, It has been found that there is a remarkably excellent effect.
  • the composition of the present invention described above functions as an excellent visceral fat reducing agent and blood sugar level reducing agent.
  • a visceral fat reducing agent having excellent visceral fat reducing action and high safety can be provided.
  • a highly safe blood sugar level reducing agent having an excellent blood sugar level reducing action can be provided.
  • Preparation Example 1 ⁇ Preparation of processed ginseng acid products> 1 kg of ginseng powder (manufactured by Matsuura Pharmaceutical Co., Ltd.) is suspended in 10 L of 25 wt% aqueous ethanol solution containing 5.9 wt% hydrochloric acid (2 mol / L hydrochloric acid) and reacted at 80 ° C. for 6 hours with slow stirring. I let you. Subsequently, after cooling this reaction liquid on ice, 5 mol / L sodium hydroxide aqueous solution was added and it adjusted to pH 7.0. Then, the pH-adjusted aqueous solution was diluted 10 times with distilled water, suction filtered, and separated into a filtrate and a residue. The obtained residue was freeze-dried to obtain 180 g of a ginseng treated product.
  • Example 1 to 10 and Comparative Examples 1 to 7 ⁇ Granule> According to the compositions shown in Table 1 and Table 2, compositions of Examples 1 to 10 and Comparative Examples 1 to 7 were prepared. In addition, all the numerical values described in Table 1 and Table 2 represent mass%. Each component was mixed and granulated using a high speed mixer (FS-10, manufactured by Earth Technica Co., Ltd.) to obtain granules. The obtained granules were divided into 500 mg pieces to produce “test granules”. Table 3 shows the names of commercial products and manufacturing companies used for the components used.
  • FS-10 high speed mixer
  • Example 11 ⁇ Tablets> (A) 100 mg powder of processed ginseng acid, (B) lactoferrin 100 mg, crystalline cellulose 50 mg, lactose 45 mg, and fine silicon dioxide 5 mg (total 300 mg) were mixed, and tablets with a diameter of 9 mm were prepared by tableting.
  • the evaluation result was “ ⁇ ”, and the bitterness caused by the processed ginseng acid was suppressed. Confirmed that.
  • Example 12 Blood sugar elevation reduction and visceral fat reduction effect
  • 4-week-old KKAy male mice (CLEA Japan, Inc.) were used. They were raised in individual cages at a temperature of 22 ° C., a humidity of 50% RH, and illumination from 7:00 to 19:00.
  • the feed was changed to AIN93G powdered feed (Research Diets), and the material was mixed and administered.
  • Example 1 As the raw material, the same seven ginseng acid treated products and lactoferrin used in Example 1 were used. The material-administered group was pair-fed for 30 days so that each material was added alone or in combination, and the intake amount was the same as the control group to which each material was not added.
  • each material intake compared to the control group material non-intake group, hyperglycemia / obesity onset
  • the blood glucose level reduction rate and visceral fat weight reduction rate were calculated.
  • (Formula 1): Decrease rate of blood glucose level ⁇ (increased blood glucose level of control group) ⁇ (increased blood glucose level of material administration group) ⁇ / (increased blood glucose level of control group) ⁇ 100 [%]
  • the amount of increase in blood glucose level is defined as the difference between the blood glucose level on the 30th day of material administration and the 0th day (initial value) of each group.
  • Reduction rate of visceral fat weight ⁇ (control group visceral fat weight) ⁇ (material administration group visceral fat weight) ⁇ / (control group visceral fat weight) ⁇ 100 [%]
  • Table 4 shows the composition of the feed used for each group.
  • the numbers in the column indicate the mixing amount (mass percent concentration) of each material with respect to the basic bait AIN93G.
  • ⁇ 1> A composition comprising (A) lacquer ginseng and (B) milk-derived protein.
  • ⁇ 3> The composition according to any one of ⁇ 1> to ⁇ 2>, wherein the component (A) is an acid-treated product of ginseng.
  • ⁇ 4> The composition according to any one of ⁇ 1> to ⁇ 3>, wherein the component (B) is lactoferrin.
  • ⁇ 5> A food or drink comprising the composition according to any one of ⁇ 1> to ⁇ 4>.
  • ⁇ 6> A visceral fat reducing agent comprising the composition according to any one of ⁇ 1> to ⁇ 4>.
  • ⁇ 7> A blood sugar level reducing agent comprising the composition according to any one of ⁇ 1> to ⁇ 4>.
  • composition of the present invention has no mouth-sticking property and has a bitter taste peculiar to Carrot family ginseng, and is suitable for, for example, cosmetics, pharmaceuticals, quasi drugs, general foods, health foods, health functional foods, etc. Can be applied.
  • composition of the present invention can be suitably used as an excellent visceral fat reducing agent and blood sugar level reducing agent.

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PCT/JP2014/052004 2013-01-31 2014-01-29 組成物、飲食品、内臓脂肪低減剤及び血糖値低減剤 WO2014119629A1 (ja)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP2014559723A JP6434312B2 (ja) 2013-01-31 2014-01-29 組成物、飲食品、内臓脂肪低減剤、血糖値低減剤、内臓脂肪低減用の飲食品、及び血糖値低減用の飲食品
CN201480003366.2A CN104853760A (zh) 2013-01-31 2014-01-29 组合物、饮料食品、内脏脂肪减少剂及血糖值降低剂
KR1020157014272A KR20150110471A (ko) 2013-01-31 2014-01-29 조성물, 음식품, 내장지방 저감제 및 혈당치 저감제

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JP2013-016432 2013-01-31
JP2013016432 2013-01-31

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WO2004103285A2 (en) * 2003-05-14 2004-12-02 Agennix Incorporated Lactoferrin in the treatment of diabetes mellitus
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JP5033115B2 (ja) * 2008-12-15 2012-09-26 株式会社Ｎｒｌファーマ ドライアイを治療又は予防する新規医薬組成物並びに加工食品

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Publication number Priority date Publication date Assignee Title
WO2004103285A2 (en) * 2003-05-14 2004-12-02 Agennix Incorporated Lactoferrin in the treatment of diabetes mellitus
CN1743002A (zh) * 2005-09-30 2006-03-08 北京康比特威创体育新技术发展有限公司 一种补铁制剂
JP2008179620A (ja) * 2006-12-25 2008-08-07 Lion Corp 筋萎縮抑制剤
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